Summary

Ingredients

For the pudding:

• 500 ml milk
• 35 g cornstarch
• 3 tablespoon cocoa powder
• 6 tablespoon sugar

For the sauce:

• 500 ml milk
• 4 g cornstarch
• 4 tablespoon sugar
• 3 egg yolks
• 1 vanilla pod, which the pulp

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Instructions

1. For the vanilla sauce:
2. Put most of the milk in a saucepan and about 1/5 in a mug. Add the egg yolk, cornstarch and vanilla pulp to the milk in the mug. Add the sugar and the scraped vanilla pod to the milk in the saucepan. Whisk the mixture well in the beaker.
3. Bring the milk to the boil in the pot, stirring constantly, and then take the scraped-out vanilla pods out of the pot. Now pour the mixture from the beaker into the pot and bring to the boil again, stirring constantly. As soon as everything is boiling, take the saucepan off the heat, put the sauce in a pot and let it cool down.
4. You can still go through the cooled sauce with the blender to make it creamier.
5. For the chocolate pudding:
6. Again, as with the sauce, put the milk in a saucepan and divide approx. 1/5 in a mug. Put the sugar back into the pot. Mix the cornstarch and cocoa powder and whisk well with the milk in the mug.
7. Bring the milk to the boil in the saucepan. Add the contents of the beaker and bring to the boil again while stirring. Put the pudding in a bowl or mold and let cool.
8. Tip: If you want your pudding a little more fluffy, you can whip the egg white of the separated eggs and fold it under the pudding.
9. After both have cooled down, the vanilla sauce and chocolate pudding become firmer.